Creole Cooking: Sandwiches for all seasons

Creamed Eggs

Lazy summer days have come and gone and busy days of autumn are now with us. School doors once more have opened. This means eating choices usually change. Sandwiches become a popular selection, especially for students who fill all those classroom seats.

Students returning to school need their lunch boxes livened up with delicious, nutritious goodies. The old standby of peanut and jelly sandwiches are nutritious but they can get tiresome.

There are many ideas for simple sandwiches. The results will be tastier with fresher and better ingredients. Do experiment with breads and fillings; however consider the flavor and texture of both the filling and the bread. A moist, chunky filling will burst out of soft bread, and a dry filling will get lost inside a crusty roll. Make sure the dressing is extended to the edges of the bread. Sandwiches can include bagels, rolls, pita pocket bread, English muffins and wheat and multigrain breads.

Celery sticks with cream cheese and sprinkled with grated carrots are a good addition. Another variation can be fruit kabobs of favorite fruits with ribs of celery for skewers.

Your sandwich eaters will return with smiles and thanks. The following recipe will give a sandwich another taste.